Tuesday, May 30, 2006

Neer Poosanikai Thayir Kuzhambu
(White Pumpkin in Spiced Yogurt)

Over the weekend I completed a month in the blog world. In this short period I have learned so much about food that I never thought possible, not only about Indian cooking but also about food from around the globe. My learning will continue...

It has been fun so far and my and I have never photographed food before but now 'Click It' before 'Serving It'.


This is a dish I learned from my grandma(ammayi). It is so simple but the taste is really unique.

1. 1/4 White Pumpkins skin and seeds removed and diced
2. 1/4 Onion diced
3. Seasoning, cumin,mustard, curry leaves
4. 1 1/2 cups Yogurt

Coconut Paste
1. 4 tbsp grated fresh coconut
2. 3 green chillies
3. 3 pods garlic and 1/4 inch ginger (I sauted these in a little bit of oil) in my grandma's recipe this is used raw
4. 2 tsp cumin
5. 1/4 tsp black pepper (optional, I did not add this for the recipe)


Grind the above with a little bit of water to a paste

1. Heat a 1/4 tsp of oil in a pan, season with cumin, mustard and curry leaves.
2. When the mustard starts to pop add onions and saute till translucent.
3. Add the pumpkins and salt and cook till they are soft.
4. Add the ground mixture and fry till raw smell goes
5. Turn off the heat and when it cools down add the yogurt and mix welland check to see if there is enough salt.

Serve with rice or as a side to spicy parathas.

I guess each region/family has their own version of this recipe like LG's Ethakka Kaalan and Sugar And Spice's Mor Keerai .


  1. Hi ISN,
    Nice recipe.
    i love to make these authentic recipes.
    Thanks for sharing this recipe and i wish to see your blog fill with lot of recipes.
    Everywhere situation is the same "make up" start camera",
    after that serve.

  2. Actually kaalan is the exact opposite of mor kuzhambu. In all curd curries, curd is added last. In Kaalan, the curd is added first and is cooked well before adding the coconut paste. They both taste entirely different.

  3. Vineela, thanks will try my best.

  4. IG thanks for the clarification, I guess that's what I was wishing to convey, almost the same ingredients but different preparations and taste variations. Also the way we do mor kuzhambu is a lot different than thayir kuzhmabu and has a few more ingredients and takes a little longer to cook, thayir kuzhambu is quick and easy.

  5. Thanks for the recipe. I am a novice, but thanks to your recipe, it came out Mmmm.. mmm good.

    Just want to add-on to the comment by Inji Pennu -- You were talking about Kurukku Kaalan. Regular Kaalan is more or less made the same way as this recipe says.


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